Ethiopia is recognized as the birthplace of coffee and is also Africa's most important exporter of Arabica coffee beans, with approximately twelve million people across the country engaged in the coffee industry. Here there are both extensive wild coffee forests and traditional smallholder plots as well as modern plantations, with nearly half of all coffee trees growing at elevations above 1,500 meters. Regions such as Harrar, Djimmah, Sidamo, Yirgachaffe, and Lekempti each have distinct styles. Among them, Yirgachaffe—that is, Yirgacheffe—sees a large volume of single-origin beans flowing to Japan and Europe because of the close relationship between Nestlé's Dallmeyer company and growers, yet it is rarely seen in the United States. Ethiopian coffee flavors are hard to describe simply—not strong, not acidic—yet somewhat reminiscent of Mocha, and domestic consumption ranks first in Africa. This article will walk you through the terroir, variety characteristics, and coffee culture of each region, while retaining Front Street's related recommendations.
The homeland of coffee is Ethiopia.
The coffee tree originated in Ethiopia, where it was originally a wild plant growing naturally, and the name "coffee" comes from the small Ethiopian town called "Kaffa." In fact, even today a great many coffee trees in Ethiopia remain in a wild state, and the beans from these trees are plump and carry a slight vinous aroma. Humans may have mastered coffee cultivation as early as the ninth century, but who first planted it, by what means, and for what reason remains undetermined to this day. One local legend holds that monks first used coffee to keep themselves awake during nighttime prayers.
Today, Ethiopia is a major coffee-producing country, with about twelve million people making their living from coffee production, and it is also Africa's leading exporter of Arabica coffee beans. The high-quality coffee produced here is truly outstanding and well worth seeking out.
Coffee tree
Coffee tree
In Ethiopia, coffee cultivation takes many forms: there are extensive wild coffee forests and semi-cleared land, traditional smallholder plots, and modern plantations—just about every arrangement imaginable. About half of the coffee is grown at elevations above 1,500 meters.
Harrar coffee is grown at the highest elevation of any Ethiopian coffee. Harrar coffee is divided into long-bean and short-bean types, with the long beans being the most prized. It has a mellow body with a wild, vinous aroma and a slight acidity, leaving an impression that lingers long after drinking. Djimmah coffee grows wild at elevations above 1,200 meters and is sold under two brand names, Limu and Babeka. Other designations include Sidamo coffee from the center, sold under the brand name Yirgachaffe, and coffee from Lekempti, which has a distinctive flavor. Djimmah and Sidamo beans are not particularly attractive in appearance, but they taste quite good.
Among Ethiopian coffee beans, the rarest on the market is undoubtedly Yirgachaffe, which is exported to Japan and Europe but is extremely uncommon in the United States. The reason is that the German coffee roaster Dallmeyer, under Nestlé, has established close ties with Yirgachaffe growers, thereby securing the largest single supply of this type of bean.
The flavor of Ethiopian coffee is very difficult to describe accurately in words—it is neither strong nor particularly acidic. For this reason, it is not suited to dark roasting, which can easily cause it to lose its own character.
Speaking of character, Ethiopian coffee bears some resemblance to the famous Mocha. Of course, fine Ethiopian coffee can hold its own against the best coffees from anywhere in the world, and its price is considerable as well.
Ethiopia ranks first in Africa for domestic coffee consumption. In rural areas, people often drink it together with an herb called "Health of Adam": fresh coffee beans are roasted and then pounded together with the herb, and the mixture is brewed and served in small cups. This is often served alongside pancakes and brings out the sweet pepper flavor in the pancakes.
The coffee industry is managed by the Ethiopian Coffee Marketing Corporation (ECMC), which controls 90% of the export market. ECMC's control may soon be relaxed, giving localities greater power—a move that would benefit the entire coffee industry, especially individual merchants. Ethiopian coffee is sold at daily auctions, with most exported to Germany, the United States, France, and Japan.
The above content is compiled by CoffeeHunters, a coffee news website.
